- 250ml dry white wine
- 50g butter
- 2kg cleaned clams
- Olive oil for frying
- 1 onion, finely chopped
- 1 celery stick, finely sliced
- 1 leek, finely sliced
- 2 garlic cloves, crushed
- 2 tsps hot chilli powder
- 2 tsps sweet smoked paprika
- 200g cooking chorizo, diced
- 600g maris piper potatoes, diced
- 400ml milk
- 400ml double cream
- 200ml dry sherry
- Finely grated zest and juice, 1 lemon
- Bunch fresh flatleaf parsley, chopped
Bring 300ml of water, the wine and 30g of butter to the boil in a large pan with a lid. Add the clams, put the lid on and cook for 4-5 minutes until the shells open. Then strain the clams through a sieve lined with muslin over a bowl. Make sure to reserve the cooking water
Remove the clams from their shells, gently rinse under cold water to clean off any grit, then put in a bowl covered with damp kitchen paper and chill.
Pour a glug of oil into a large deep pan over a medium high heat and add the remaining butter. Fry the onion, celery and leek for 10 minutes, stirring regularly, and then add the garlic, chilli powder, paprika and chorizo. Turn up the heat and fry for 3-4 minutes, stirring often.
Add the potatoes, milk and reserved cooking liquid, then simmer for 15 minutes until the potatoes are tender. Gently mash some of the potatoes to thicken the soup, then stir in the cream, sherry, lemon juice and zest, cooked clams and parsley. Bring to the boil and simmer for a few minutes, and then serve with warm, crusty bread.